MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pizza Margherita
Categories: Pizza, Breads, Cheese
Yield: 8 Servings

3/4 lb Pizza Dough
Semolina or cornmeal for
- dusting
1 tb Olive oil
1/2 c Tomato Sauce
2 oz Mozzarella: sliced 1/8"
Salt & fresh black pepper
1/2 c Loose pack fresh basil
- thoroughly rinsed
1/4 c Fresh grated Parmesan cheese

Place a pizza stone, baking tiles or an inverted baking
sheet on the bottom or on the lowest rack of a cold oven;
preheat for 30 minutes to 500-|F/260-|C or the highest
setting.

Place dough on a lightly floured surface and pat into a
disk. Use a rolling pin or your hands to roll or stretch
the dough into a circle that is 1/4" thick and 10" to 12"
in diameter. Tranfer to a semolina or cornmeal dusted
pizza peel or inverted baking sheet.

Brush the dough with a little of the olive oil to the
edge. Spread tomato sauce over the dough to within 1/2" of
the edge. Distribute mozzarella slices over the tomato
sauce and season with salt and pepper. Arrange basil
leaves over the mozzarella, reserving a few for garnish if
you wish. Sprinkle with Parmesan. Drizzle with the
remaining olive oil. Carefully slide the pizza onto the
heated pizza stone and bake for 6 to 8 minutes, or until
the bottom is crisp and browned and the top is bubbling.
Garnish with the reserved basil leaves, if desired.

Entered by: Diane Pahl - Recipes from: Eating Well

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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